Wild Mushroom Risotto Reviews

Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course.

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Reviews

We tried this, however, we used a mixture of shitake, chanterelles, and other unusual mushrooms maybe closer to a pound), plus homemade chicken broth. In any event, the rest of the recipe we followed exactly and it was amazing. I could not imagine any way in which to improve on the flavor. Everyone was disappointed there wasn't more left. This would go great with a steak as I believe it was the only thing that might accompany this if you needed meat on your plate, though, personally, I think I would just like a double serving. Awesome!

I totally agree with previous reviewer. It took 6-7 cups of broth and way more than 30 minutes. It was good but way more effort than I wanted to put in for dinner. I'll order this in a restaurant next time rather than make it myself.

I used dried
chanterelles, morels
& mixed boletes
instead of porcinis,
and prolly more of
them and the fresh
criminis than the
recipe called for.
As a heads-up, the
rice took up at
least a 6th cup of
broth, maybe even
6.5 or 7 total, &
took longer to
finish than 30 mins.
But it was worth all
that stirring! YUM.

Well, made some substitutions to fit what I had on hand, so maybe my rating would have been better if I had made this dish as directed. Used white mushrooms for everything, boiled 1/2 of them (chopped) in the broth, and then fished them out and sauteed them with the rest. Used a combination of Indian and long grain wild rice too. Overall, this dish had a very deep and rich flavor, even though it is seemingly healthy. We enjoyed it quite a bit. Wish we could get dried varieties of mushrooms in this area, but alas...

followed the recipe to a "t" as it needs no real variation - but you can play and so I did. I minced and treated the garlic as instructed and then thinly sliced another 2 cloves carmelizing them to add another texture and make the flavor a bit more intense.You can also use a mixture of fresh cheeses, I added a small amount of pecorino to the fresh parm. Great company food!

I looked at several recipes and reviews from this
website, and combined what it seemed were the
best tips and additions - it came out great! I
made this with my boyfriend and though it took
some time, it was worth the wait! I
used equal amts of butter and olive oil, and for
the onions, used a combination of leeks, shallot
and yellow onion. For the mushrooms, I used a
lot (16oz) and it came out great - 8 oz crimini,
6 oz portabella, and 2 oz dried mix (porcini,
oyster, and I think crimini). The amts and types
were
based on what was available at the store, I had
just wanted a mix. Some were sliced, some
were chopped, it didn't matter in the end. Used
2tsbp fresh thyme and no marjoram though
that may have been good, ended up using 2 c
rice as it seemed like so little rice with all the
mushrooms! Also recommend using a little
more cheese if you like cheese, I used almost
3/4 cup. Also used a full cup of wine, as in
some other recipes. The dish can certainly
handle it, though may have used 3/4 c if I
hadn't used 2 c rice. Stirring it frequently is a
must. The recipe is not hard, but does take time
as the stirring requires a lot of attention.

Made this for the third time last week in the UK where dried mushrooms are way cheaper than here in North America. I added 25 g of mushrooms instead of the 14 grams the recipe called for and used veggie broth, and switched out the fresh mushrooms for a packet of mixed wild mushrooms....etc... My husband's grandmother, who I was making it for, loved it :-)
This recipe is a wonderful all-purpose risotto recipe that can be changed as you go. I'll be making it again and again for a long time to come.

Robust in the mushroomy flavor, but I thought it was a little bland in other respects and could use some more herbs to increase complexity of flavors. If I make this again, I will use a combination of leek, shallots, and onion instead of straight onion; and add some sage. I will replace half the fresh mushrooms with assorted wild mushrooms. Also, it could use a little salt.